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3 eggs
3 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon black pepper
1 16-ounce can cream-style corn
2 cups frozen corn, thawed and drained
1 cup (4 ounces) shredded Mexican cheese blend or monterey jack cheese
1 jar (2 ounces) chopped pimiento, drained
1/3 cup milk
1. Preheat oven to 350 degrees.
2. Spray 8 inch round baking dish with nonstick cooking spray
3. Place dish in oven
4. Combine eggs, flour, sugar and pepper in large bowl
5. Beat with electric mixer at high speed until smooth
6. Stir in cream-style corn, corn kernels, cheese, pimientos and milk.
7. Remove hot baking dish from oven and pour mixture into it
8. Bake, uncovered 55 minutes until set. Let stand 15 minutes before serving
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